Casarecce With Spicy Salami, Saffron And Ricotta In Napoletana Sauce
Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Estimated cost per serve is 10.25 dollar
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 340grams Barilla casarecce
- 1 jar Barilla pasta sauce napoletana
- 100grams D'orsogna Spicy Chorizo Salami, cut julienne
- 1 pinch Masterfoods Saffron
- 1 clove garlic, chopped
- 40milliliter Edenvale Non Alcoholic Wine Chardonnay
- 20grams unsalted butter
- 20grams basil leaves, sliced
- 100grams ricotta cheese
- 2tablespoons extra virgin olive oil
- 1teaspoons Saxa Natural Rock Salt (for pasta water)
Method
Step 1 of 3
Bring a large saucepan of water to a boil and then add rock salt (7g per litre of water). Once the water is boiling, cook the Casarecce as per instructions on the box.
Step 2 of 3
Heat a small amount of oil in a large fry pan, add salami and cook for 2 minutes or until golden. Add garlic and saffron to the pan. Then add the wine and allow the alcohol to evaporate. Add the Napoletana sauce and simmer for 2 minutes.
Step 3 of 3
Drain the pasta 2 minutes before the recommended cooking time, reserving a small ladle of cooking water. Toss the pasta and cooking water with the sauce to finish cooking. Stir through basil and ricotta together, mixing until well combined then serve.
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